Category: Family Recipes

English Muffin Recipe

Recipe for English Muffins

English Muffin Recipe

English Muffin Recipe
Print
Recipe type: Bread
Author:
Prep time:
Cook time:
Total time:
Serves: 12
English muffins are so easy to make. Once you see how easy and tasty this is, you will never purchase another store bought English muffin.
Ingredients
  • 1 cup warm milk
  • 3 Tbsp butter, melted
  • 1½ tsp. salt
  • 2 T. sugar
  • 1 egg beaten
  • 2 tsp. instant yeast
  • 4 cups bread flour (may need more depending on where you live and the season)
  • ¼ cup cornmeal
Instructions
  1. Add warm milk to bowl of electric mixer. You can also use your bread machine on the "manual" mode.
  2. Next, add yeast, salt, sugar and give a few licks with a whisk
  3. Add egg and melted butter.
  4. With dough hook on, start adding flour ½ cup at the time. Do this until a soft ball forms.
  5. Turn dough ball onto a surface sprinkled with corn meal.
  6. Roll out dough to about ½ inch thick and use a round cookie cutter to cut out dough. I use a 3 inch cutter.
  7. Re-roll dough and keep cutting until all dough is used. Place on cookie sheet
  8. Once all cut out, cover cookie sheet with damp, warm cloth for 20 to 30 minutes.
  9. While dough is resting, start warming your griddle. I use an electric one on about 300 degrees. You can also use a skillet.
  10. Do not grease griddle/skillet. Just dust with corn meal
  11. Now sprinkle dough with cornmeal and place on griddle. Cook for about 5 minutes on each side on a low heat. Check ½ to make sure that aren't over browning.
  12. Cool completely on wire rack.

 

Home Made Bread Recipe

Home Made Bread recipe

Home Made Bread Recipe

Home Made Bread Recipe
5.0 from 2 reviews
Print
Recipe type: Home Made Bread
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This is the bread recipe that is so very easy and I use this same recipe for dinner rolls, hamburger buns, hot dog buns... You get the idea. I make my kids lunches with this bread. One thing I have found the really makes a difference in my bread recipes is that I use bread flour. Bread flours have more protein and are made from softer wheat. You can use all-purpose flour but using bread flour will get you fluffier, rounder loaves. The steps below are for 8 hamburger buns. If you want hot dog buns just roll into cylinders instead of balls. For dinner rolls, divide into 16 instead of eight.
Ingredients
  • Things you need:
  • 1 - cup warm water
  • 1 - stick of butter (I used salted)
  • 1 – egg
  • .25 – cup sugar
  • 3.5 - cups bread flour
  • 1.25 tsp – salt
  • 1 – Tbsp instant yeast
Instructions
  1. The method to my madness:
  2. First, add warm water to your bowl. You want to warm your bowl so you don't shock your yeast. That's why you add water first.
  3. Then add yeast, salt, and sugar.
  4. Give a couple of licks with a wisk.
  5. Next in a microwave safe bowl, melt 2 tbsp butter.
  6. Beat egg into butter. (don't get butter to hot or you wil make scrambled eggs)
  7. Add egg and butter mixture to bowl.
  8. Start adding flour 1 cup at a time. May need more or less depending on season. You want the dough to barely form a ball and to be somewhat sticky (a.k.a. shaggy dough).
  9. Knead with the electric mixture just a couple of minutes.
  10. Transfer dough to a large bowl that has been sprayed with cooking spray. Spray the top of your dough ball as well.
  11. Cover with a warm, wet kitchen towel and let rise at least 3 hours. An hour will do but the longer it rises the better your bread will taste. 3 hours is the magical number. Great time to do some house work, run errands, clip coupons. Basically just forget about it.
  12. Once raised, punch down and transfer dough to oiled surface (not floured).
  13. Gently divide into 8 pieces. Flatten to about 3” across. Place buns on a well greased cookie sheet. Or use parchment.
  14. Cover with same wet warm towel and let rise another hour.
  15. Brush buns with remaining butter, melted. Add sesames seeds if you wish.
  16. Bake in preheated 375-degree oven for about 15 minutes.

 

Bienenstich Kuchen ~ Bee Sting Cake Recipe

Bienenstich Kuchen (Bee Sting Cake ) recipe

Bienenstich Kuchen ~ Bee Sting Cake Recipe

Bienenstich Kuchen ~ Bee Sting Cake Recipe
Print
Recipe type: Dessert
Cuisine: German
Author:
Prep time:
Cook time:
Total time:
Bienenstich is a delicious German dessert traditionally served during the holidays. To me, the cake is more like a pastry and the cream filling it light and delicious. I make this dessert in 3 different parts. Just a warning, this dessert is somewhat complex and has many steps. Anyone can do it. Just read the recipe carefully and make sure you have all the ingredients before you begin. Frohe Feiertage (happy holidays, I think???)
Ingredients
  • ~ The Pastry Cream ~
  • 2 eggs + 1 yolk
  • 1½ cup half & half
  • ½ cup sugar
  • 3 T flour
  • ¼ tsp salt
  • ½ cup of whipping cream (you won't need this till the very end)
  • ~The Dough~
  • ¼ cup whole milk
  • 1 T honey
  • 1½ tsp active yeast
  • 1¾ cup bread flour divided
  • 2 T sugar
  • ½ tsp salt
  • 1 stick unsalted butter softened
  • ~ The Topping ~
  • ¼ cup sugar
  • ½ cup honey
  • 1 stick of butter (I like using salted for the topping)
  • 2 cups almond slivers
  • ½ tsp vanilla
Instructions
  1. I prefer to make the pastry cream one day then the cake the next. I just like splitting the work, you can do both on same day just make sure your pastry cream has time to completely chill.
  2. This pastry cream recipe is the same recipe for every custard type filling that I need. First, in small bowl mix flour into small amount of milk, whisk until smooth and lumps are gone. Add eggs. Whisk until eggs are well beaten. Next, in a saucepan heat sugar, half & half, and salt until almost boiling. Whisk continuously to avoid burning. Temper eggs by adding ½ cup of milk mixture to eggs. This step keeps the eggs from becoming scrambled eggs. Whisking constantly, in a steady stream, add tempered eggs to warm mix mixture. Continue cooking until mixture will coat back of a spoon. Add vanilla. Transfer mixture to bowl with lid. Cover cream with plastic wrap making sure wrap touches the cream. This will prevent a film from forming. Refrigerate over night.
  3. The Dough (a.k.a brioche dough, same recipe) In a small microwaveable bowl combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F to 115 degrees F on an instant-read thermometer. Pour the mixture into bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes, until yeast is creamy. If mixture is to warm it will kill the yeast, not warm enough, your yeast will not work.
  4. Transfer bowl to mixer stand and attach paddle attachment. While mixing at low speed, gradually add eggs, sugar, and salt, and mix until blended. Gradually add all but 2 tablespoons of flour. Mix at medium speed until dough is smooth and elastic, about 5 minutes. Dough should not stick to sides of bowl; if it does, add some of all of remaining 2 tablespoons of bread flour until dough cleans sides of bowl. You may need more or less depending on the season. Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into dough. (Dough will be very soft.) Transfer dough to a work surface and knead by hand a few times to ensure that butter is completely incorporated into dough. Shape dough into a ball and transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 1½ to 2 hours, until it has doubled in volume.
  5. Punch dough down to deflate it, and knead it a few times. Return dough to bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). Dough should have doubled in volume. If it hasn't, let it stand at room temperature until it has.
  6. Butter bottom and sides of a 9" spring-form pan. Shape dough into a ball and arrange it, smooth side up, in center of pan. Flatten ball gently with your palm until it covers bottom of pan. Cover pan and let dough rise until it is puffed, about 1 hour.
  7. While dough is doing its thing make topping. Add sugar, honey, and butter to small saucepan and bring to boil. Remove from heat. Add vanilla and almond. Just let it hang out while dough rises.
  8. After dough has risen completely, pour almond mixture on top of dough. Position a rack in center of oven and preheat oven to 350 degrees F about 20 minutes before dough is ready.
  9. Bake 25 to 30 minutes. Cool cake in pan, set on a wire rack, for 15 minutes. Remove cake from pan and cool cake on the wire rack completely.
  10. To Assemble ~ With serrated knife, cut cake in half forming 2 layers. Remove custard from refrigerator and beat vigorously with a rubber spatula until smooth. In bowl of an electric mixer, using whisk attachment, beat heavy cream at high speed until it forms medium-stiff peaks. Gently fold whipped cream into custard. Spread ccream over bottom layer of cake (it will be a thick layer). Top with other cake layer. Sprinkle top of cake very lightly with confectioners' sugar and serve immediately or refrigerate for up to an hour before serving.

 

L’eggs Coupon 2012 ~ $1/1

L'eggs Coupon 2012 ~ $1/1 Product

L’eggs Coupon 2012 ~ $1/1

~ COUPON ALERT ~

Here is a L’eggs Coupon to save $1 on one Sheer Energy or Silken Mist Product. It seems that women do not wear panty hose as much as they did in the past. There are a lot of business women that don’t even wear them. Wearing panty hose is not a task that I do daily.There are occasions when they are a must.  When I do wear them I want a product that is strong and comfortable. The Silken Mist sounds comfortable. Do you still wear panty hose?

This L’eggs Coupon expires 11-30-12 and you can print two.

Recipe: Grilled Brussels Sprouts

Family Recipes

Recipe: Grilled Brussels Sprouts

Recipe: Grilled Brussels Sprouts
Print
Recipe type: Sandy Gaddy
Prep time:
Cook time:
Total time:
Serves: 5
Today, I thought I would share my recipe for grilled Brussels sprouts. I am kinda a picky eater when it comes to veggies. My problem with the veggies that are really good for you like cabbage, spinach, Brussels sprout, and so forth is the smell when it is cooking. It is not pleasant IMO. I am trying very hard to learn to eat veggies so I have learned that if I grill the veggies I really enjoy them. My children even love the grilled Brussels sprout... pretty amazing huh.... kids that like veggies.
Ingredients
  • 1 lb. Fresh Brussels Sprouts
  • 1 tsp. Course salt
  • 2 tsp. Fresh cracked pepper
  • 1 Tbsp. Garlic powder
  • Extra Virgin Olive Oil
Instructions
  1. Cut sprouts in ½
  2. In a large bowl add sprouts, salt, pepper, and garlic powder
  3. Drizzle EVOO over sprouts
  4. Shake sprouts around in bowl until the sprouts are evenly coated with oil and seasonings.
  5. Place sprouts on hot grill (I use an indoor grill*)
  6. Cook 4 minutes on each side
  7. *If using an outdoor grill place sheet of aluminum foil on grill and poke small holes in with a fork.

 

brussels-sprouts-ingredients

Bussels Sprouts